Spinach And Chickpea Tajine With Figs And Olives Recipe

About this recipe

A hearty and flavorful vegan tajine featuring tender spinach, protein-packed chickpeas, and the sweetness of fresh figs, balanced with savory spices and black olives. Perfect for a satisfying dinner.

Ingredients

• 250 g Spinach - Chopped
• 100 g Coriander - Chopped (Kothimbir)
• 200 g Mini Orange (Imported)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 250 g Fruitri Premium Dried Figs
• 100 g Premium Green Chilli
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 80 g Knorr Vegetables Stock Cubes
• 2 ltr Figaro Extra Light Olive Oil
• 1 pack (200 g) Kedia Pavitra Black Mustard Seeds Whole | Rai
• 100 g Whole Farm Premium Black Peppercorns
• 85 g On1Y Whole Cumin Seeds ( Jeera Whole )
• 500 g Dhani Pure Coriander Powder
• 100 g Jk Jeera Powder / Cumin Powder
• 45 g On1Y Cinnamon Powder
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 16 g Orika Oregano

Instructions

1. 1. Preheat your oven to 200°C (390°F).
2. 2. Heat 6 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 2 minutes until fragrant.
3. 3. Add the black olives to the pan and cook gently for 2 minutes, ensuring the onion and garlic do not burn.
4. 4. Lower the heat and add the whole spices: black mustard seeds, black peppercorns, and cumin. Toast them for 1-2 minutes until aromatic, then remove the pan from heat.
5. 5. Stir in the powdered spices: coriander powder, cumin powder, cinnamon, oregano, and a pinch of salt. Return the pan to low heat and mix for 1 minute, ensuring the spices do not burn.
6. 6. Add the spinach to the pan and stir well to coat it with the spice mixture. Pour in the vegetable stock and bring the mixture to a simmer. Remove from heat.
7. 7. In a large tajine or casserole dish, combine the rinsed and drained chickpeas with the spinach mixture. Cover with a lid and place in the cold oven. Cook for 1.5 hours at 200°C.
8. 8. While the tajine is cooking, prepare the fig topping. In a small bowl, combine the chopped fresh figs, chopped fresh coriander, minced green chili, and 2 tablespoons of olive oil. Mix gently and set aside to allow the flavors to meld.
9. 9. After 1.5 hours, remove the tajine from the oven and evenly distribute the fig mixture over the top. Cover again and return to the oven for an additional 30 minutes.
10. 10. Remove the tajine from the oven and gently stir the contents to combine. Adjust salt to taste.
11. 11. Sprinkle the orange zest over the dish as a finishing touch and serve warm.